Steak in Cast Iron pan

[FYIImaSpy]

Looking for advice from resident expert cooks.
I am attempting to cook nice steak using cast iron/oven method. I already bought a pre-seasoned skillet and avocado oil (for high smoke point). From few articles I read on the interweb, massive amount of smoke seems inevitable.
So, those of you that has cooked steak in cast iron before, is the smoke that bad? Should I disable the smoke alarm?

thx,

 

[newb111]

Yes, it will smoke a lot, but it's worth it. Open the windows and turn off the alarm.

Be prepared to have a smoky house for a while.

 

[Special K]

I have done this a few times and the smoke alarm went off every single time. It does produce a lot of smoke.

 

[waggy]

you shouldnt have to. but yes it does smoke a lot

 

[spidey07]

Vegtable oil, very, very little of it, just a little dab on each side and rub it all over. There will be some smoke but it shouldn't set off the alarm. The more oil you use, the more smoke.

If it smoke too much, you used too much oil.

 

[waggy]

Originally posted by: spidey07
Vegtable oil, very, very little of it, just a little dab on each side and rub it all over. There will be some smoke but it shouldn't set off the alarm. The more oil you use, the more smoke.

If it smoke too much, you used too much oil.

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

 

[40Hands]

Yeah if you're pan searing, it shouldn't smoke THAT much. I just coat the steak itself in olive oil enough that it doesn't stick. I've never had a problem with too much smoke.

 

[trmiv]

It depends on the size of your house and the proximity of the smoke detector. In my old apartment it would go off every single time I did this, regardless of how I tried to cook it. In the house we have now which is much bigger and has a much more wide open floor plan it doesn't set it off.

 

[spidey07]

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

 

[FYIImaSpy]

Thanks for the tip. Will use minimal amount of oil. I'll probably open balcony door and use fan, just to be safe

 

[waggy]

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

yeap. i like to use a brush and brush it on. i get enough on it and its a very small amount.
though i prefer more fat on it then some.

 

[Special K]

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

I thought cast iron skillets had to be seasoned? I used a thin layer of oil to coat the bottom of the skillet when I cooked my steaks. That probably explains the massive amount of smoke I saw, but I thought that's how you were supposed to do it so that the skillet is seasoned properly?

 

[newb111]

Originally posted by: Special K

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

I thought cast iron skillets had to be seasoned? I used a thin layer of oil to coat the bottom of the skillet when I cooked my steaks. That probably explains the massive amount of smoke I saw, but I thought that's how you were supposed to do it so that the skillet is seasoned properly?

Usually they come pre-seasoned these days. The package would say on it if it is.

 

[FoBoT]

don't forget to dry your meat first

 

[PepePeru]

i've never encountered that much smoke using canola oil on the steak and like the others said, just enough to coat the steak.

 

[waggy]

Originally posted by: Special K

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

I thought cast iron skillets had to be seasoned? I used a thin layer of oil to coat the bottom of the skillet when I cooked my steaks. That probably explains the massive amount of smoke I saw, but I thought that's how you were supposed to do it so that the skillet is seasoned properly?

it should be pre-seasoned. IF not then you need to season it before useing. Then yes you are going to smoke yourself out.

 

[SarcasticDwarf]

Any suggestions on where to get a good and reasonably priced cast iron skillet?

 

[PepePeru]

Originally posted by: SarcasticDwarf
Any suggestions on where to get a good and reasonably priced cast iron skillet?

i got my Lodge cast iron skillet @ target.
i think it was about 20 bucks, maybe 25.

 

[waggy]

Originally posted by: SarcasticDwarf
Any suggestions on where to get a good and reasonably priced cast iron skillet?

a garage sale or auction.

if you don't want to buy used then hit walmart or target. Lodge is pretty much the only one you will find and its the same item sold in all stores (and for the last 50 years)

 

[spidey07]

Originally posted by: waggy

Originally posted by: SarcasticDwarf
Any suggestions on where to get a good and reasonably priced cast iron skillet?

a garage sale or auction.

if you don't want to buy used then hit walmart or target. Lodge is pretty much the only one you will find and its the same item sold in all stores (and for the last 50 years)

Lodge cast iron is awesome. Saw a "how it's made" on them and it's fascinating. They actually make the cast out of sand and poor the molten iron into it. Then just bust off the sand cast once it's cooled enough.

 

[waggy]

Originally posted by: spidey07

Originally posted by: waggy

Originally posted by: SarcasticDwarf
Any suggestions on where to get a good and reasonably priced cast iron skillet?

a garage sale or auction.

if you don't want to buy used then hit walmart or target. Lodge is pretty much the only one you will find and its the same item sold in all stores (and for the last 50 years)

Lodge cast iron is awesome. Saw a "how it's made" on them and it's fascinating. They actually make the cast out of sand and poor the molten iron into it. Then just bust off the sand cast once it's cooled enough.

got that episode on DVR. heh thats where i get its been made the same for last 50+ years.

 

[Kelvrick]

Amazon works too. Gotta love free super saver shipping.

 

[Chronoshock]

As has been mentioned, the amount of smoke is directly proportional to the amount of oil you used.
A light coating shouldn't generate much smoke, just turn on your stove hood to filter the smoke.
It's a pretty simple formula
$10/LB USDA Prime ribeye from Costco + salt/pepper --Lodge cast iron skillet--> tastiness
I don't remember the notation for catalyst but that's what the skillet is supposed to be

 

[Special K]

Originally posted by: waggy

Originally posted by: Special K

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

I thought cast iron skillets had to be seasoned? I used a thin layer of oil to coat the bottom of the skillet when I cooked my steaks. That probably explains the massive amount of smoke I saw, but I thought that's how you were supposed to do it so that the skillet is seasoned properly?

it should be pre-seasoned. IF not then you need to season it before useing. Then yes you are going to smoke yourself out.

Mine is an Emeril that I bought at BBB. Despite the brand, the skillet itself was only like $14. I saved the label and it says the skillet does need to be seasoned. If I had known they made preseasoned ones at the time, I probably would have bought one to save myself the trouble, assuming they cook just as well as the ones you have to season yourself. I was (and still am) a cooking n00b though.

 

[waggy]

Originally posted by: Special K

Originally posted by: waggy

Originally posted by: Special K

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

I thought cast iron skillets had to be seasoned? I used a thin layer of oil to coat the bottom of the skillet when I cooked my steaks. That probably explains the massive amount of smoke I saw, but I thought that's how you were supposed to do it so that the skillet is seasoned properly?

it should be pre-seasoned. IF not then you need to season it before useing. Then yes you are going to smoke yourself out.

Mine is an Emeril that I bought at BBB. Despite the brand, the skillet itself was only like $14. I saved the label and it says the skillet does need to be seasoned. If I had known they made preseasoned ones at the time, I probably would have bought one to save myself the trouble, assuming they cook just as well as the ones you have to season yourself. I was (and still am) a cooking n00b though.

walmart

has a bunch of diffrent styles nearly all are pre-seasoned. Lodge is one the largest makers of cast iron skillets. i have a few diffrent sizes of them. only purchased one new the rest i have got at garage sales or auctions.